This is a perfect first course and though fairly fancy it is very quick to prepare. The flavors of each component perfectly complement each other. It is important to get fresh high-quality scallops and grapefruit, which unfortunately usually requires spending more money.
Pan Seared Scallops with Grapefruit over Arugula
- 2-4 scallops per person
- 2 tbsp butter
- 1 tbsp extra virgin olive oil
- 1 ½ tbsp chopped fresh tarragon
- 1 bunch arugula washed and leaves removed from stems
- 1 grapefruit
- 4 green onions chopped white and green parts separated
- ¼ cup sherry
For each person make a bed of arugula on a salad plate. Cut grapefruit in half and scoop out each piece with a knife. Arrange an equal amount on each plate. Sprinkle green part of onion over each plate as well. In a frying pan big enough to hold all scallops in one layer melt butter with olive oil. Season each scallop with salt and pepper and add to pan. Sear each side over medium heat until browned, about three minutes each. Remove scallops from pan and let rest for 10 minutes. The scallops will continue to cook while resting so do not over cook in pan. Add white parts of onion to pan and stir, scrapping up some of the bits in pan. Add sherry and tarragon and deglaze pan. Reduce sauce by half. Divide scallops between the plates, placing on top of arugula and drizzle with pan sauce. Serve with a crisp white wine, I like a New Zealand style Sauvignon Blanc.